Poke is diced raw fish served either as an appetizer or as a main course. It is one of the main dishes of Native Hawaiian cuisine!  We have given our Verlasso poke an update! Serving it with black forbidden rice and pickled cabbage! The hot rice with the cold poke is an amazing combination of temperature and flavor.

(Serves 4)

Ingredients

For the Poke

  • 1 pound skinless Verlasso salmon fillet, cubed

  • 2 tablespoons light soy sauce 

  • 2 tablespoons olive oil

  • 1/2 teaspoon red pepper flakes

  • 1/2 teaspoon toasted black and white sesame seeds

  • 1 teaspoon freshly grated ginger

  • 1 tablespoon freshly squeezed lime juice

For the Mushrooms

  • 1 pound hen-of-the-woods mushrooms (maitake), separated into 4 wedges total

  • Extra-virgin olive oil, for brushing

  • Salt and freshly ground pepper

Pickled Cabbage or kim chee

2 cups cooked black forbidden rice-cooked per the package instructions

Fresh Dill Sprigs for Garnish

Directions

For the Poke

  1. Combine all of the ingredients in a large bowl. 

  2. Toss to coat well.

  3. Cover tightly and chill for at least 1 hour. Serve cold.

 For the Mushrooms

  1. Heat a grill pan and preheat the oven to 425°.

  2. Gently and generously brush the mushroom wedges with olive oil and season with salt and pepper.

  3. Grill the mushrooms in batches over moderately high heat, turning occasionally, until browned and crisp, about 8 minutes.

To Serve

Divide the hot rice between four individual bowls. Next, divide the poke between the bowls and place one wedge of the mushroom in each bowl.  Garnish of the pickled cabbage and a sprig of dill if desired.